Chocolate-Covered Cashews - Tenpenh Restaurant, Washington D. C.

“These chocolaty cashews make a perfect after-dinner treat to serve with coffee or tea. First the cashews are covered in a sugar glaze, then coated in chocolate and cocoa powder. From TenPenh, Washington D.C. Gourmet magazine, March 2005. Recipe tested in an 800-watt microwave oven. If yours is less (or more) powerful, adjust the melting time accordingly. Chocolate-covered cashews keep in an airtight container at room temperature 3 days.”
READY IN:
1hr 55mins
SERVES:
14
YIELD:
3 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Line bottom of a shallow baking pan with parchment or wax paper.
  2. Bring sugar, water, and salt to a boil in a 12" heavy skillet, stirring until sugar is dissolved. Reduce heat and simmer syrup 2 minutes.
  3. Put nuts in a large heatproof bowl, then add syrup and toss with a wooden spoon until nuts are coated and sugar begins to crystallize, about 3 minutes.
  4. Return nuts to skillet and cook over moderate heat, stirring constantly, until sugar coating is golden and no longer crystallized, 5-8 minutes. Remove from heat and stir in butter.
  5. Spread nuts in 1 layer in baking pan and cool to room temperature, about 20 minutes.
  6. When nuts are cool, transfer to a bowl, reserving baking pan with parchment. Heat half of chocolate in a microwave-safe dish in microwave at 50% power until melted, checking frequently after 2 minutes. Add remaining chopped chocolate to melted chocolate and stir until smooth, then pour over nuts and let stand, stirring occasionally, until chocolate is almost set, 20-25 minutes.
  7. Sift 2 T cocoa powder over nuts and toss to coat.
  8. Return nuts to parchment-lined baking pan, separating nuts with your hands, and let stand until chocolate is completely set, about 30 minutes more.
  9. Toss nuts with remaining tablespoon cocoa powder.

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